The Winegrower's Cookbook by Christiane Leesker

Author:Christiane Leesker
Language: eng
Format: epub
ISBN: 9782322429332
Publisher: Books on Demand
Published: 2022-08-15T00:00:00+00:00

Veal fricassee

blanquette de veau

Serves approx. 4:

1 kg|2–2 1⁄2 pounds veal (neck)

2 small carrots

1 onion

3 cloves

1 bouquet garni (bay leaf, thyme, parsley, leek greens)

1 clove of garlic, crushed

salt

80 g|5–6 tbsp soft butter

80 g|1⁄2 cup flour

500 ml|2 cups cream

100 g|6–10 small mushrooms

1 tbsp butter for frying

Cut the meat into cubes of about 3 centimetres|1 inch and cover with cold water in a saucepan. Bring to the boil and skim off the foam as it rises.

Peel the carrots and cut them in half lengthwise. Peel the onion and stud with the cloves. Add the vegetables, herbs and garlic to the meat and season. Cover and simmer gently for 1 1⁄2 hours.

Lift the meat out of the stock. Remove the carrots and chop them. Remove the onion and herbs. Continue to simmer the stock. Cream the butter and flour together and gradually add to the stock. Add the cream. Cook for another 20 minutes. In the meantime, clean the mushrooms and fry them in the butter until golden brown. Heat the meat, carrots and mushrooms in the stock, season to taste and serve with rice.

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